Food Capital Information Center
Recipes
Enshu Nebuka green onion
Enshu Nebuka green onion peperoncino
- Vegetables
- Marine Products
- Japanese style
Ingredients (1 servings)
| Enshu Nebuka green onion (about 3/1) | 50g |
| Spaghettini (dried noodles, 1.6mm thick *Fresh pasta is used in the photo) | 80g |
| Boiled shrimp (if frozen, thaw) | 40g |
| garlic | 1 piece |
| dried chili pepper | 1 |
| Olive oil | 2 tablespoons |
| salt | a little |
Method
Slice the Enshu Nebuka green onion into thin diagonal slices (include some of the green part)
Mince the garlic and cut the dried chili pepper into small pieces.
Add olive oil and ❷ to a frying pan at room temperature, then heat over low heat.
Add salt to a pot filled with plenty of hot water and boil the spaghetti (follow the instructions on the product for the boiling time).
When the aroma from step ❷ transfers to the olive oil, add the green onions to step ❸ and heat over low heat. When the green onions become soft, add the shrimp and turn off the heat when the shrimp are warmed up.
Pour about 1 tablespoon of the boiled water from ❹ into ❺.
Add the boiled noodles to ❻ and quickly mix them with the soup, then serve on a plate and serve!
Key Points
Point ❹
The amount of salt is approximately 1-1.5% of the hot water (approximately 1-10g per 15 liter of water)
Point ❺
Cooking the green onions slowly over low heat brings out the sweetness.
*Recipe provided by: Masaya Goto, creator of the Fujinokuni food capital
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*The recipe is information published in the August 29 issue of the Prefectural Newsletter.
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